Today we're tackling something that most everybody loves mac and cheese .
Now , I know you're gonna be like , don't with Mac and Cheese Cliff , why you gotta do that ?
But I may be on your side because what we're gonna do is we're gonna test a very modern version of mac and cheese and I wanna see how it tastes against traditional .
So what we're gonna try to do is we're gonna use our friend here sodium citrate to make the absolute cheesiest mac and cheese .
Usually what you do is you make a roux , right ?
With flour and butter and you add a bunch of milk .
This is how much milk they use for a regular .
We're going to reduce that by a third .
What I'm thinking is , is the more milk , the less cheesy .
It tastes simple .
Conclusion , right ?
So if we reduce the milk and we find a way around that , we can actually get the cheesiest mac and cheese .
Let's jump right in .
Noodles are all going in .
We're gonna cook them all together because we don't want any variances and texture .
Butter's melting , the flour goes in just so , you know , I took one of probably the most popular recipes I could find to do the traditional way because I wanted one that was tried and true .
We're doing this one first because it takes longer to work this on and off the heat and let's get it nice and blonde .
We don't want any of that kind of uncooked flour taste .
I'm gonna drain this pasta .
Do not rinse it .
You don't want , you want the starches on the outside ?
Oh , that's now I have three cups of milk to this .
So I'm gonna add it in and I'm gonna whisk after each one , I'm not getting any lost clumps .
We have our cheese here .
You can use any type of cheese you want .
So everyone has like , oh use a little bit of cream cheese , use pepper , Jack , use half this , half .
That what I wanna do is I wanna create a dead even race here .
So we're using the same amount of butter in each one .
We're using the exact same amount of pasta .
Each one .
We're using the same four cups of cheese on each one .
All we're doing is we're reducing the milk content .
So we're gonna start adding in the cheese .
We're just using cheddar just so we can get that kind of orange , beautiful mac and cheese color .
That is cheesy .
It's very blonde , but we're using this on the same amount of pasta .
Now , I will say this three cups versus one cups of dairy .
This cheese sauce could be liquidy .
These are all theories .
I'm very excited about this experiment .
Now , we got the second one bay sodium citrate .
Remember the American cheese from the burger that we did you remember that ?
All right .
So this is just a kind of a deeper dive into what sodium citrate does .
Now , it makes the fat soluble sodium citrate is actually easier to get than you think you can order off of web sites that want to fly .
Drones gonna allow us to get a creamy cheese sauce that is still velvety while still reducing the liquid .
If you just dump it in there , I have a blender here , a hand blender .
This does require a little bit more work than a whisk and the Great bambino .
This is how we break stuff .
Our milk is just coming to simmer .
So I'm gonna start dumping the cheese in just like the other sauce .
We're incorporating a little at a time and I'm gonna blend it .
See , we're , we're like at half the cheese right now and it's already looking like the other one .
So we're fully incorporated .
We have the same amount of noodles on each one , right ?
We're gonna use all of the sauce .
So that's one really liquidy .
And here's our second batch .
Little thicker dang that almost looks like melted Velveeta .
Now we're gonna mix each one of these up .
Oh My God .
Look at the consistency already on this one .
So this guy is a little bit more liquidy time for the taste test .
That tastes like mac and cheese .
Let's see what happens when I drain them out .
I just wanna be a little bit more true to the texture that we'd be getting , but it's a little bit cheesy .
We can definitely taste the kind of the milky , the creaminess of it .
It's not too overwhelming sodium citrate .
This is the same amount of cheese coverage is good that tastes like you're biting into a block of cheddar .
Like you're not getting a cheese pull out of it .
You're getting an actual cheese sauce , which are two things that are fundamentally different .
This is the creamiest mac and cheese from a cheese sauce you will ever have in your entire life .
But it is a lot to handle in terms of texture knockdown .
Drag out .
Winner is the sodium mac and cheese in terms of flavor .
The cheesiest mac and cheese is a little too much cheese .
So we got to come back to this one .
If you can sit down and eat a block of cheese , maybe this is the one for you , but I honestly don't think I could last more than a few spoonfuls on that one .
I'm telling you the truth .
This textually much more loose but the milk in it .
So a little bit cheesy and the fix on this is just don't use all of the sauce .
The cheesiest mac and cheese actually is not the best mac and cheese .
I quote the , there are heroes and there are legends , heroes get remembered but legends never die .
That's the one to check out some videos from our buddies over at the verge .
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